利用米曲霉和酿酒酵母高效转化大豆糖浆为酒精

Production of Ethanol from Soybean Sirup with High Efficiency Using Aspergillus oryzae and Saccharomyces cerevisiae

目的:提高大豆糖浆转化为酒精的生产强度和转化率。方法:利用米曲霉L-09和酿酒酵母Z-06作为混合菌株,采用同步糖化与发酵的工艺,对补料方式和发酵条件进行优化。结果:筛选出一株α-半乳糖苷酶酶活(12.8IU/mL)较高的米曲霉与酿酒酵母混合发酵,糖浆最佳发酵条件为:初始发酵浓度50%,摇瓶发酵,流加补料。结论:经30℃、60h发酵后,发酵醪酒精浓度达到15.2%(V/V),转化率为理论值的96.3%。

Objective：To produce ethanol from soybean sirup with high productivity and conversion efficiency.Method：Aspergillus oryzae L-09 and Saccharomyces cerevisiae Z-06 were used in the simultaneous saccharification and fermentation process firstly,and the fermentation condition was optimized.Result：One α-galactosidase-producing strain Aspergillus oryzae L-09 whose enzym activity reached to 12.8IU/mL was screened.It was used in the fermentation with Saccharomyces cerevisiae Z-06.The optimum concentration of soybean sirup was 50%,the optimum fermentation was in the condition of shaking and in the technic of fed-batch with continues feed.Conclusion：Ethanol with the concentration of 15.2 %（V/V） was obtained in 60 hours at 30℃,and the conversion efficiency of total sugar to ethanol was 96.3 % of the theoretical ethanol yield.